Directions

Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.

Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.

Heat an electric nonstick griddle to 375 degrees F (190 degrees C).

Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.

Pesto Pasta Caprese Salad

Ingredients

2 Cups Rotini Pasta

3 Tablespoons Pesto, Or To Taste

1 Tablespoon Extra-Virgin Olive Oil

1/4 Teaspoon Salt, Or To Taste

1/4 Teaspoon Granulated Garlic

1/8 Teaspoon Ground Black Pepper

1 Cup Halved Grape Tomatoes

1 Cup Small Fresh Mozzarella Balls

4 Leaves Fresh Basil Leaves, Finely Shredded

Directions

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.